Featured Blog Posts – December 2011 Archive (22)

The Ten Commandments of Online Restaurant Marketing

The Ten Commandments of Online Restaurant Marketing

 

1) Thou shalt invest more heavily in online marketing than traditional media (print, radio and TV).

This is like renting vs buying your building. What will you have to show for your investment long term? What happens after a radio ad or a newspaper ad runs? What…

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Added by Brian Ash on December 31, 2011 at 6:00am — 1 Comment

Time is Money

by Zac Bond, Content Manager for Waitrainer

You wouldn't rely on guesswork to figure how much you're spending on chanterelles or tri-tip each week— yet many…

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Added by Waitrainer on December 30, 2011 at 6:00pm — No Comments

Google Analytics: Restaurant Mobile Website Trends

In our original blog titled “Google Analytics: Analyzing Mobile Website Performance”, we reviewed a number of reporting metrics provided by Google and possible interpretations of the data. In addition, we discussed best practices for setting up a Google Analytics account for your main and mobile websites. In this most recent blog, we will take a look back at mobile website…

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Added by Jon Rock on December 30, 2011 at 8:30am — No Comments

The Melting Pot shares 5 things restaurants should be doing to market themselves

Marie Miller-Rodriguez's day starts at 6 a.m. and stays fast-paced all day.  As the social Media Specialist for Phoenix-area's The Melting Pot restaurants, her day is the same every day, but different, too. 

With its headquarters in Florida and three restaurants in the Phoenix area, Miller-Rodriguez’s day is packed. “You have to go where the technology is - go…

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Added by Joel Cheesman on December 29, 2011 at 11:00am — 1 Comment

8 Values to Live By

Everyone has a system of values that they live by — and in business, those values come into play just as they do in everyday life. Constant decisions define each individual, as well as how a company is seen by the world. Principles, ideals and ethics guide and shape priorities and reactions.

For me, the values I choose to run my business by also serve as markers that show the progress we achieve. They are beacons guiding us in the right direction, leading us to provide the type of…

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Added by Nate DaPore on December 28, 2011 at 10:41am — No Comments

What makes a great server?

by Zac Bond, Content Manager for Waitrainer

Truly excellent service has a je ne sais quoi about it— that seemingly unknowable quality that sets it apart— it's hard to pin down but you know it when you see it. Great service flows with grace that appears…

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Added by Waitrainer on December 23, 2011 at 1:30pm — 4 Comments


Non-Operator
A afterthought review of the E-myth Revisited... The Franchise Entrepreneur

On route to Kauai last week I spent the majority of my flight reading the best selling novel "E-Myth Revisited" by Michael Gerber. The way the book was presented was unique & captivating and sprouted some very interesting thoughts about franchising from an independent operators point of view. I am not an operator, anymore, but I do work as an advisor for many of them now and I feel like Mr. Gerber…

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Added by Joel Lazeski on December 21, 2011 at 10:14am — No Comments

Where we're heading in 2012

It's good to keep track of what is created over time with hard work, passion and dedication. We at FohBoh have always advocated for the restaurant industry, working hard to deliver on our promise and this will only continue as we move in to 2012.

The FohBoh Milestone Timeline: 2007-2011…

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Added by Michael L. Atkinson on December 20, 2011 at 8:57am — 2 Comments

Last Minute Restaurant Marketing for the Holidays

Luckily, it’s a busy time of the year for many restaurants.  Trying to keep up with increased demand may have created an operational squeeze on your time.  Now here you are--in the midst of the holidays-- to find that you didn’t get to all of the marketing tasks you intended.  It is a little late in the game but there is still time for a few efforts that are pretty easy to tackle and inexpensive as well.

 

Gift Cards

Stay in the mind of your customers and shoppers…

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Added by Jon Rock on December 19, 2011 at 11:19am — No Comments

Healthy Habits in Hospitality

You are so much fun to be around.  You know how to host and how to serve; how to cook and how to present. Everyone hits you up for recipes and tips from table settings to the length of oven time their holiday roast requires for perfect medium rare.

What non-hospitality folks don’t understand is how hard it is to work around food all day long!

We asked hospitality professionals around the country what habits to make or break in order to stay healthy and we received a ton of…

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Added by Joseph D'Alessandro on December 19, 2011 at 9:41am — No Comments

Does Size really matter?

Does Size Really Matter?

Ahh…the age old question. But I’m talking about the size of your restaurant’s email list. (Yeah, I know.  False advertising, right? You totally expected a different angle didn’t you?)

Everywhere you turn you are being told to gather all the emails of your guests, and keep building your database, and every event you do should have a way of gathering email…

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Added by Travis Martin on December 15, 2011 at 7:52pm — 1 Comment

Cocktail Glasses Explained

When at the bars, it is not uncommon to see multiple kinds of glasses sitting behind the bar. It seems to me that most of those glasses aren’t used very often, but then again, I have a habit of ordering the same drink every time. If you are confused or curious like me, here is an explanation of what each glass is used for.

    

The first and most commonly used cocktail glasses are the highball and lowball. The lowball is generally used for “single” shot mixed drinks or for…

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Added by Kathryn Sahr on December 15, 2011 at 11:19am — 14 Comments


Non-Operator
Cutting Calories in Artisan Sandwiches

Fresh baked bread, imported meats, house-made spreads...what’s not to love about an artisan sandwich?  Well, the calorie count may be an issue to some people.  With New Years and Resolutions just around the corner it’s not a bad idea to start thinking about ways to cut calories for those diners on a weight loss mission.  Sandwiches provide an easy platform to make simple changes that will lower their fat and calorie contents.  Here are some ideas to help get started:

 

Wrap…

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Added by Alyson Mar, RD on December 14, 2011 at 1:36pm — 1 Comment


Operator
Friends, Humans, Social Media Folks Lend Me Your Ears: The Payoff



Friends, Humans, Social Media folks…Lend me your ears…For let me tell thee about the true payoff of this thing we call Social Media!

 

Last week myself and others started a ball rolling on Twitter to aid a small but powerful radio station in Campbell River Canada where…

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Added by Ty Sullivan on December 13, 2011 at 7:00pm — 1 Comment

Google Analytics: Analyzing Mobile Website Performance

Now that you’ve created your restaurant’s mobile website it’s time to think about tracking results. This will help you analyze the effectiveness of your content and ultimately help you optimize your sales. The beauty of Google Analytics is that it’s free and you don’t have to be an analyst to interpret the data, or act on it.

 Key Metrics in Google Analytics

Here is a breakdown of a number of key metrics provided by Google Analytics, possible interpretations of the data,…

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Added by Jon Rock on December 9, 2011 at 1:03pm — No Comments


Non-Operator
Fear of Franchising?

No, I’ve never read anything by Erica Jong, and there’s nothing zipless about this column -- nor, I trust, about the attitudes of the parties who inspired it.  (For those of less than a certain age, feel free to research Erica Jong’s Fear of Flying and the cultural touchstone it provided.)…

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Added by Rod Guinn on December 8, 2011 at 3:30am — 2 Comments


Non-Operator
New site helps pair your cocktails with your tunes

File this under the category of: ‘Things to do on your off-day or after closing up the bar.’

Those of us who enjoy a cocktail (or five) now and again know that music usually makes it way into the experience at some point. Whether it’s listening to the jukebox or picking an…

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Added by Barry Chandler on December 8, 2011 at 2:15am — No Comments

Top 10 Reasons for B2B Social Media

Social Media is indeed a mass communications vehicle like no other. But now, more and more businesses are finding that social media data can be valuable for businesses, particularly for customer insights. Through our work with independent restaurants and chains on social media strategy and delivering real-time social media "Mystery Shopper" reports via the FOHBuzz guest satisfaction tool, we see how to leverage social data for…

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Added by Michael L. Atkinson on December 6, 2011 at 5:02pm — No Comments


Non-Operator
The advantages of opening a restaurant in bad economy

Opening a restaurant or bar is a risky endeavor even under the most ideal of circumstances. So when the economy is in a downturn it would seem like the worst possible time to take the plunge into the uncertain world small business.

Not so fast, says Tony Marchese.…

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Added by Barry Chandler on December 4, 2011 at 4:02pm — 3 Comments


Operator
Holiday Snacking: How “Ho Ho Ho” Can Become “Oh No No” On The Scale

It’s no secret that the holiday season can be disastrous for diets. So many tradition holiday snacks and beverages pack a calorie punch that makes stepping on the scale come January a dreaded act. While some indulgence is unavoidable, a usable knowledge of the calorie counts for classic holiday snacks and drinks can help one avoid the perennial holiday bulge. Which seasonal favorites stand out as particularly detrimental?  Peter Vash, M.D., medical director of Lindora Clinic, providers of…

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Added by Groff-Hinman on December 2, 2011 at 4:00pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

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California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

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Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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